2lbsyukon gold potatoespeeled and sliced 1/4" thick
1/4cupolive oilor melted butter
1 ½teaspoonsgarlic powder
1 ½teaspoonsonion powder
1 ½teaspoonspaprika
½tspsalt
½tsppepper
½cupchicken brothI used Better than Bouillon Chicken Base
Instructions
Preheat the oven to 425F. Prepare a large shallow baking pan (I used a 12x18 rimmed baking sheet)
In a small bowl, combine garlic powder, onion powder, paprika, salt and pepper. Place the sliced potatoes in a large mixing bowl. Pour the olive oil and mix to coat the potatoes well. Sprinkle the dry spices, making sure each piece of potato is seasoned.
Lay the potatoes in a single layer on the baking sheet. Bake for 12 minutes then flip the potatoes and cook the other side for another 12 minutes.
Flip the potatoes one more time and pour the chicken broth around the potatoes, gently tilting the pan to ensure each slice is moistened. Bake for another 15 minutes or until the liquid is gone and potatoes are golden and crisp.